Culinary Arts & Occupations

The program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). 

Students learn a vast array of core concepts including knife skills, various forms of cookery and techniques, cultural cuisines, mother sauces, recipe and menu development, dining room service, plating techniques, nutrition, sanitation and safety, culinary math, food and beverage operations, breads, pastries, and more.

Instructors are certified by the American Culinary Federation which upholds high standards for education, professionalism, leadership, and collaboration.

PROGRAM OVERVIEW

All graduates of the Culinary Arts and Occupations program will be able to:

• Demonstrate proficient abilities of technical skills in culinary and baking principles.
• Display fundamental knowledge of operations, sanitation, and safety.
• Model professional attributes and ethics in a food service environment.

WHERE: Lafayette Campus

DEGREE PLANS:

• Associate of Applied Science in Culinary Arts and Occupations - Fall Starts (4 semesters)
• Associate of Applied Science in Culinary Arts and Occupations - Spring Start ( 4 semesters)
• Technical Diploma in Culinary Arts and Occupations - Fall Start (3 semesters)
• Technical Diploma in Culinary Arts and Occupations - Spring Start (3 semesters)
• 2023-2024 Degree Plans
• 2022-2023 Degree Plans
• 2021-2022 Degree Plans